Chili Style Baked Potatoes (Printable)

Fluffy baked potatoes paired with a hearty blend of beans, tomatoes, and warming spices for comfort.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - salt, for rubbing

→ Chili Topping

03 - 1 tablespoon olive oil
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 bell pepper (any color), diced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon dried oregano
11 - 1 can (14 oz) chopped tomatoes
12 - 1 can (14 oz) kidney beans, drained and rinsed
13 - 1 can (14 oz) black beans, drained and rinsed
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon black pepper
16 - Pinch of cayenne pepper (optional)

→ Toppings (optional)

17 - ½ cup shredded cheddar cheese (60 g)
18 - 4 tablespoons sour cream or Greek yogurt
19 - 2 spring onions, thinly sliced
20 - Fresh cilantro, chopped

# How-To:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with a little salt, and place directly on oven rack. Bake 50–60 minutes until tender when pierced.
02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, and oregano. Cook 1 minute until fragrant.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning.
05 - Split baked potatoes open and fluff insides with a fork. Spoon chili generously over each potato.
06 - Top with cheese, sour cream or yogurt, spring onions, and cilantro as desired. Serve hot.

# Expert Advice:

01 -
  • Budget-friendly and filling for the whole family
  • Vegetarian, gluten-free, and high in fiber
02 -
  • This dish is naturally gluten-free but always check canned goods and spice labels to confirm.
  • For vegan version, skip cheese and sour cream or use plant-based alternatives.
03 -
  • Try adding corn, zucchini, or carrots for more veggies.
  • Substitute pinto or cannellini beans for variety in flavor and texture.
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